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Old 10-29-2008, 10:46 AM   #51
big papa
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IGUANA STEW

1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 t Achiote Oil
1 pn Pepper
Salt -- To Taste

Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.
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Old 10-29-2008, 01:31 PM   #52
Mike Murphey
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I saw in a recipe book about eating coon but it took two folks..one needs to watch the road for oncoming cars..!
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Old 11-06-2008, 07:09 AM   #53
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had needle nose gar last night, just cut em across the back bone and make round steaks out of them, then you can grill them or cook how you want, we soak in buttermilk all night then cook, sorta like you do with catfish
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Old 11-19-2008, 09:57 AM   #54
big papa
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Cool. I just found a new one on the net. However I will NOT be trying it!!!!!

Cricket Cookies

Ingredients:
2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets

Directions:
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
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Old 11-26-2008, 07:34 PM   #55
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Quote:
Originally Posted by HoustonHunter94 View Post
I've heard of gar patties and had some before but wasn't sure exactly how they were made. It was a long time ago but I think it had something to do with a pressure cooker and it cooks bones and all kinda like what you'd get out of canned salmon. Then add a egg, flower, seasonings and make patties and fry em up. Then again, I could be completely wrong, just guessin on how they did it.
I've eaten them but there was no need for a pressure cooker. Just ground up the gar and mix it with equal weight of boiled potatoes. Add in any celery, onion, green onion or shallots according to your taste. Also salt, pepper or seasoned salt to taste. Form into patties and coat with flour or corn flour and fry.

I have heard of some people precooking the gar by lightly frying or boiling it in cheesecloth in seasoned water to give it a different texture and taste before mixing it the other ingredients. I have never eaten it that way but it sounds okay if someone is inclined to eat gar.
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Old 11-29-2008, 10:04 AM   #56
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Nutria isnt bad if pot roasted. Ive used 6-8 hindquarters of young nutria and cook like rabbit-brown and let simmer.
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Old 11-30-2008, 06:07 AM   #57
big papa
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Cool.
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Old 12-25-2008, 08:47 PM   #58
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I like this thread... very entertaining so I am movin it ttt
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Old 12-25-2008, 10:44 PM   #59
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Thanks. Merry Christmas. Did anyone eat anything STRANGE!!!!!!!
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Old 12-27-2008, 07:12 PM   #60
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ttt
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Old 12-30-2008, 06:30 PM   #61
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Strange recipes, let's see. Somewhere I have a cookbook with a recipe in it for cooking an elephant's foot. I'm sure there must be other strange things in there as well. If I find it and there's anything else interesting in there, I'll post it here.

Also, I once tried fox. We just seasoned, breaded and fried up pieces of the leg in a little oil. I wouldn't recommend it. Tasted pretty gamey.
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Old 01-02-2009, 04:19 AM   #62
big papa
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Lol. I hope you can find that cookbook.
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Old 04-03-2009, 04:20 PM   #63
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Well just wondering if anybody has come across anything new?
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Old 04-17-2009, 11:38 PM   #64
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How about a recipe for fried brain?
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Old 04-26-2009, 10:20 PM   #65
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I did find a recipe for deer brain. I will post it when I can find it again.
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Old 05-01-2009, 04:51 AM   #66
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Hummmm.... What about snake recipes?
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Old 05-26-2009, 09:09 AM   #67
big papa
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LOL. No snake eaters?
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Old 05-26-2009, 12:13 PM   #68
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Quote:
Originally Posted by big papa View Post
Has anyone ever heard of gar patties? If so whats the recipe?
I have a lot of recipes that may seem strange but I will just list a few.

Gar balls in a gravy are amazing. First take the fillets of gar fish. Take a fork and rake agaisnt the grain of the meat until the fillet is shredded. Next boil potatoes. I like to mix approx. 60% gar to 40% potatoes. Once potatoes are boiled pour into large bowl with the gar fish. Next add cut bell pepper, parsley, green onions, yellow onions, garlic powder, red pepper, black pepper and salt. Next roll into balls and dredge in flour. After this you can do 2 things you can simply fry them and serve as appetizers which is excelent or you can Put a small amount of oil in a black pot and start browning the gar balls that are dredgd in flour. Do this until the balls are golden brown. Next add one large yellow onion and one bell pepper. Brown this down then add one can of rotel and one can of tomatoe paste along with 2 health table spoons o butter. Cook for approximately 1 and 1/2 hours until sauce become thick and serve over medium grain rice.

Another really good recipe is Alligator snapping turtle. Clean the turtle(which can be challenging). Once you have the meat brown the desired amount in cast iron pot. Once browned add one large yellow onion, one bell pepper, minced garlic, and green onions. Sautee this down then cover the top of the meat with water.(I sometimes add a can of mushroom steak sauce to this also) Next season to taste with red and black pepper along with salt.(remember if adding mushroom steak sauce to be careful how much salt you add b/c this stuff is pretty salty). Serve over medium grain rice with a slice of garlic bread and smothered snap beans and watch out.
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Old 05-28-2009, 05:24 PM   #69
big papa
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Man those sound good. Do you have any more strange recipes?
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Old 05-28-2009, 06:52 PM   #70
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Quote:
Originally Posted by big papa View Post
Hummmm.... What about snake recipes?
The several times that I've eaten snake, I just cut them into 2" long chunks. Seasoned them with some cajun seasoning and then rolled it in flour and fried it to a golden brown. The only kind that I've eaten was rattle snake. Cotten-mouth's stink too bad for me to even try to skin them.
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Old 05-29-2009, 09:45 AM   #71
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LOL. I don't blame you!
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Old 08-01-2009, 11:50 AM   #72
big papa
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I just got a new one for Bowfin (grenal, grendel, etc.)

Ingredients:
bowfin filets
Potatoes
Cayan Pepper
Cajun Seasoning
1 Green Pepper Chopped
1 Onion Chopped
Salt
Butter
Milk
Cooking Oil

Directions:
Run the bowfin filets through a food processor until all the meat is chopped but not pureed. Cook potatoes until soft and thin whip with butter and milk. The consistency you are shooting for here would allow the mashed potatoes to stand up in the corner of your kitchen. Mix the processed bowfin meat, mashed potatoes and everything else in a big bowl. The amount you add of spice depends on your personal taste. Form the mixture into individual balls(boulets) about the size of good hush puppies. Drop the balls into hot oil and deep-fry about 10 minutes or until golden brown done. Don't over cook.
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Old 08-01-2009, 11:59 AM   #73
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Quote:
Originally Posted by HoustonHunter94 View Post
I've heard of gar patties and had some before but wasn't sure exactly how they were made. It was a long time ago but I think it had something to do with a pressure cooker and it cooks bones and all kinda like what you'd get out of canned salmon. Then add a egg, flower, seasonings and make patties and fry em up. Then again, I could be completely wrong, just guessin on how they did it.
you ain't wrong... works with carp and buffalo also... can't tell it from salmon
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Old 08-01-2009, 12:01 PM   #74
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Quote:
Originally Posted by firecapt186 View Post
The several times that I've eaten snake, I just cut them into 2" long chunks. Seasoned them with some cajun seasoning and then rolled it in flour and fried it to a golden brown. The only kind that I've eaten was rattle snake. Cotten-mouth's stink too bad for me to even try to skin them.
For rattlesnake...
I make a wash of egg and milk... mix 50% corn meal and 50% flour and deep fry till the chunks float...
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Old 08-01-2009, 12:26 PM   #75
big papa
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How do you prepare a snake for cooking (skinning, gutting, etc.) Also has anybody ever eatten copperhead?
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Old 08-01-2009, 12:30 PM   #76
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Quote:
Originally Posted by big papa View Post
How do you prepare a snake for cooking (skinning, gutting, etc.) Also has anybody ever eatten copperhead?
Never fooled with nothing but rattlers... Copperhead would probably be no different...

I like to kill the snake without it getting stirred up... then split it up the belly and peel the hide off... and thrrow the guts away... cut it up into 2" chunks.. and wash in fresh water.. then cook as above. I've also barbecued it and never had to throw any out...
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Old 08-01-2009, 12:43 PM   #77
big papa
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Cool. Thanks. How do you kill them without getting them stirred up?
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Old 08-01-2009, 12:46 PM   #78
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Quote:
Originally Posted by big papa View Post
Cool. Thanks. How do you kill them without getting them stirred up?
Sneak up on 'em
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Old 08-02-2009, 08:19 AM   #79
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Quote:
Originally Posted by big papa View Post
Has anyone ever heard of gar patties? If so whats the recipe?
Gar balls . We would grind the gar up with green onions and pepper roll into balls coat with corn meal and deep fry................ good as it gets
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Old 08-03-2009, 04:33 PM   #80
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Quote:
Originally Posted by JTS View Post
is the economy THAT bad? LOL


what could you possibly want with these
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Old 08-03-2009, 05:36 PM   #81
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Quote:
Originally Posted by lazyeye View Post


what could you possibly want with these
Just something fun for everybody.
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Old 10-09-2009, 04:17 AM   #82
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Ok, I think I'm going to have to try the snake recipe. Only time I've ever eaten it has been at a gun show. Usually I just kill'em for the skin or the rattlers.
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Old 10-09-2009, 05:17 AM   #83
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Default Planked Carp Anyone?

Take a 2 lb. Carp.

Carefully score the skin on one side.

Rub with a mixture of salt, red pepper, brown sugar, and mustard. Consistency should be like a paste.

Nail the Carp to a Cedar plank.

Set the whole thing close to a good hot open fire of Oak coals. Not so close that you burn up the plank, or scorch the fish.

When done to a turn, throw away the Carp and eat the plank.
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Old 10-13-2009, 01:55 AM   #84
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Quote:
Originally Posted by JAVI View Post
Never fooled with nothing but rattlers... Copperhead would probably be no different...

I like to kill the snake without it getting stirred up... then split it up the belly and peel the hide off... and thrrow the guts away... cut it up into 2" chunks.. and wash in fresh water.. then cook as above. I've also barbecued it and never had to throw any out...
Ok, got a rattler hunt planned for tonight. I'm hoping to try the above recipe. Anybody else have any pointers or tips on cleaning the snake to eat, or any additional recipes?
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Old 10-21-2009, 04:03 PM   #85
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Quote:
Originally Posted by waterdog View Post
Cow Udder Eclairs

12 fresh lean cow udders
1 pint of whipping cream
1 cup of brown sugar
1 can artichoke hearts
1 stick butter
1 small filleted smelt
1 container of Nair

Soak the cow udders in Nair to remove the hair. Repeat several times if
necessary until all hair is removed. Rinse in warm water. Place a stick of
butter into a warm frying pan. Wait until all of the butter has melted,
then add the cow udders. Fry them for 15-20 minutes until golden brown.
Chop the artichoke hearts and smelt on a cutting board into fine pieces. In
a large bowl, add the whipping cream, brown sugar and the chopped artichokes
and smelt. With a mixer on low, whip until creamy with a consistency like
vanilla pudding. Remove the udders from the pan and make a long slice down
the side of each udder. Spread the pudding mixture into each slit. Serve
warm or cold and have an "Udderly Wonderful" snack.
i have to say that of everything on here, this one makes me want to throw up
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Old 10-21-2009, 04:08 PM   #86
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Quote:
Originally Posted by big papa View Post
Cool. I just found a new one on the net. However I will NOT be trying it!!!!!

Cricket Cookies

Ingredients:
2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets

Directions:
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
where do you find dried crickets? I checked in all the parking lots of the gas sations in town but most were still alive>
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Old 12-13-2009, 12:49 AM   #87
big papa
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I am wondering if any of these recipes were put in the new cook book?
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Old 12-13-2009, 04:34 PM   #88
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I posted this awhile back, thought it fit this thread. Our beaver trapping season is right around the corner, and we will be having us some of these!

http://discussions.texasbowhunter.co...ad.php?t=84553
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Old 12-13-2009, 05:28 PM   #89
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Pooldeau is all i ever knew them as till i was bout 16. My great grandma use to make the guys go out and kill a mess of them. Ther gizzards are huge and sopposedly great, i never tried them.

Gar patties are better known as gar boulet. It is gar meat, crackers egg and spices mixed up and fried, similar to a salmon patty.
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Old 11-30-2010, 11:12 AM   #90
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just came across this. some interesting recipes on here. ttt to see if we can get any new ones.
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Old 11-30-2010, 11:45 AM   #91
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Wow literally just lost my appetite thanks guys! Lol
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Old 11-30-2010, 01:14 PM   #92
big papa
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Nutria Chili

3 tablespoons vegetable oil
2 pounds nutria ground meat
1 tablespoon + 1 teaspoon salt
1 teaspoon red pepper
1 tablespoon + 1 teaspoon chili powder
1 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup tomato paste
4 cups beef stock (or water)
1 can red kidney beans (opt.)

In a heavy 5-quart pot on high heat, add oil and heat until very hot. Add nutria meat, and cook and stir 10 minutes. Add salt, red pepper, chili powder, onion and both bell peppers. Cook and stir 15 minutes. Add tomato paste and 4 cups stock. Cook 30 minutes; reduce heat to medium. Add red kidney beans; cook an additional 10 minutes. Serve hot!

Let's go get us some swamp rats!!!
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Old 12-15-2010, 08:56 AM   #93
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My Grandmother cooked coon and possum like this; she parboiled them, drained the water, rinsed the meat. Repeat this step 2 or 3 times. Salt and pepper it, fill the body cavity with turnips, stick an apple in it's mouth and put it in the wood burning oven for two or three hours. One of our favorite meals was fried rabbit or squirrel with bisquits and gravy. Oh, we threw the turnips away, they just take any gamy tast out of the meat.
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Old 12-20-2010, 05:01 PM   #94
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Quote:
Originally Posted by mharris1 View Post
Soak any of the above in tequila overnight. Throw the meat away and drink the tequila.
My favorite recipe so far.
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Old 01-03-2011, 08:33 AM   #95
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I don't think eating squirrels and rabbits qualify as wierd. Maybe I'm just wierd though. Rabbit stew is awesome and fried squirrel tastes like chicken.
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Old 01-04-2011, 03:56 PM   #96
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Softshell turtle is excellent fried or in soup. The hard part is extracting it from the shell and field dressing it. Quarter it up and wash it well, pat dry to remove any residual moisture. Roll in all purpose flour that had been seasoned with salt and pepper, then dip in egg wash and then back in the flour again. Deep fry until golden brown. The meat is white and flakey and puts chicken to shame in my opinion. As a kid we used to dig those things out or riverbanks and sandbars, and would take whole sack fulls home to fry.
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Old 01-05-2011, 01:03 PM   #97
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The tastiest gumbo that I've ever made, possibly eaten, was a smoked chicken, crawfish tail and snapping turtle mix. It was awesome.
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Old 01-05-2011, 01:22 PM   #98
big papa
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The tastiest gumbo that I've ever made, possibly eaten, was a smoked chicken, crawfish tail and snapping turtle mix. It was awesome.
That sounds good!
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Old 01-05-2011, 01:23 PM   #99
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Quote:
Originally Posted by Montec man View Post
Softshell turtle is excellent fried or in soup. The hard part is extracting it from the shell and field dressing it. Quarter it up and wash it well, pat dry to remove any residual moisture. Roll in all purpose flour that had been seasoned with salt and pepper, then dip in egg wash and then back in the flour again. Deep fry until golden brown. The meat is white and flakey and puts chicken to shame in my opinion. As a kid we used to dig those things out or riverbanks and sandbars, and would take whole sack fulls home to fry.
Cool!!!
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Old 07-31-2011, 04:00 PM   #100
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Hey Mary You can add these reciepes to the cookbook!!!!
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